This is a straightforward recipe for very quick and easy Spanish rice. The taco spice and vegetable juice give this dish extra flavor.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 cups uncooked instant rice (such as Minute®)
- 2 ¼ cups chicken broth
- 1 cup vegetable juice (such as V8®)
- 1 ½ teaspoons taco seasoning
Instructions
- Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
- Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
- Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
Reviews
My husband and I both love this. I do add some chopped peppers too.
It was delicious!!!
It wasn’t bad – but a little bland. Could use a little more salt, and I think I’ll add a tablespoon of chili or cayenne to amp it a little. I also made only 1 cup of rice and the amount of liquid was spot on – think 3 cups would require a bit more. *shrug*
This was a huge hit with my family. It was simple and tasted so delicious
Ok so I’ll admit I had to alter this. I had roughly a green pepper and a half with an onion I chopped and froze I cooked first in the vegetable oil. When it was almost done I used jarred minced garlic (what I had) and sautéed a couple of minutes. The rice well I didn’t have instant but still cooked a couple of minutes before adding the liquid. I had to use tomato juice not v8, doubled it, then used an extra cup of water and beef bouillon cubes to make the broth. Added 2 cans of mexican tomatoes (again to give more liquid with it not being minute rice) as well as a pound of cooked hamburger an entire package of taco seasoning. This was scrumptious and honestly I wish I had read to use minute rice as it would have been done much faster. With normal rice beware it makes a ton lol. I made 8 huge burritos with refried beans and have well over half left. Leftovers tomorrow yes plz. Will make again. Thank you.
I was feeling lazy and only made this with long grain white rice, chicken stock, and taco seasoning; that’s it! I used 2 1/4 cups chicken stock, mix in 1-2 tablespoons of taco seasoning (season to your liking), stir in rice, cover, bring to a boil, and let simmer for 20 minutes. When finished fluff with a fork. It turned out outstanding! Served with Tequila Lime Shrimp.
Next time will add more taco seasoning, and maybe some cayenne. Good idea though.
This rice gave the perfect flavor we were looking for in our taco bowls.
I was good. I did have to alter it alittle and put more taco seasoning in it. Other than that it was good. Will probably make it again.
This is my favorite Spanish Rice Recipe! Easy instant rice dish to put together and it is a delicious side dish! From time to time I substituted a can of Del Monte Tomato Sauce and a bit of water for the vegetable juice if that is what I happened to have on hand. Either way, I would definitely recommend this recipe!
Used this recipe as a guideline-only. I started with regular cooked rice. Got the onion, garlic & green pepper chopped up & sauté going. Added the rice tomato sauce & a splash of chicken broth, taco powder. Let it simmer low while making the rest of taco dinner. Way better than the sodium laden off the shelf box mix.
With a few tweaks this paired well with my chicken enchiladas. Used tomato sauce instead of vegetable juice (didn’t have any on hand). Used bouillon cube instead of broth (same difference), added a little cayenne for spice. Tasted pretty good.
I make this rice all of the time. I use it in my enchiladas and as a side dish. It is quick and easy to make, holds up well in a crock pot , and is very delicious .
It’s very good and very easy to make, my family even skips the garlic and onion sometimes and uses seasoning substitutes instead and it turns out just as good.
This Spanish rice turned out great. I did add a red and green bell pepper to it though. But is was perfect, thank you for the recipe. I will be making it again.
This was okay, I used minute rice which I haven’t had in about 20 years, think next time I will use real rice and adjust the cooking. It was tasty though.
Very easy recipe , however, it’s quite bland. 1 tsp. chili powder would also add some extra pizzaz! I also added 1 can of corn – with the juice – and 1 can of black beans – drained and rinsed.
It was very bland. Next time I will alter it and see how it turns out.
I added some crushed, stewed Mexican style tomatoes. SO yummy!!!!
Pretty good. Definitely easy.
I bought a generic store brand of V8. I think it was too bland compared to what I remember for V8 and maybe that’s why this recipe turned out too bland. Thankfully, I tasted it ahead of time and “doctored” it up with spices. It was also a bit dry so I aded some enchiladas sauce to it as well and people enjoyed it. I served it with Angela’s Chicken Enchiladas recipe (loved it) and Christmas Eve dinner was a success all in all.